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After carefully honing his menu at L'Impero and Alto, chef Scott Conant has mastered his repertoire of adapted Italian dishes -- many from northern areas like Alto Adige -- to a fine sheen. Braised baby goat remains the center of the menu, but we've found the pastas are even better, including anolotti dal plin, a Piemonte recipe that wraps pureed veal, cabbage, and truffles in misshapen and delicate raviolis that are beyond wonderful; and the even-richer duck and foie gras raviolis. His signature pasta remains a homemade spaghetti in a light tomato sauce. The name of the restaurant means 'little shoe'; a refers to the pieces of bread you'll use to scoop every ever last bit of sauce.
John Meadow has a very impressive resume. The New York native opened his first restaurant at the age of 24 and his first job out of college was the Food and Beverage Manager position at The Plaza. S... More »
A new Top Chef spin-off, Life After Top Chef, will follow the lives of four former Top Chef contestants: Jen Carroll, Richard Blais, Fabio Viviani, and Spike Mendelsohn. [Zagat] In case you're follow... More »
Scott Conant is the latest chef to go meatless. He is introducing a new vegetarian menu at Scarpetta, featuring such garden delights as vegetable and farro risotto with shaved parmigiano, and rosemar... More »
The first time I sucked down Scott Conant's baby goat was in 2000 at City Eatery, a hapless restaurant on the Bowery that probably never should have existed. In fact, he's pretty much written it out of his résumé. The goat, however, was... More »
Chef Scott Conant's new meatpacker Scarpetta, named after the small piece of bread used to scoop sauces, knocked us out, especially the agnolotti dal plin - irregular pasta pouches bulging with a puree of cabbage, truffles, and veal.
If pork is the other white meat, then goat must be the other brown meat. Like lamb, it is mildly flavored, and sports enough sinew to make chewing fun. While we're inordinately fond of goat rotis scored at Brooklyn places like Ali's Trinidad Roti Shop, the palm this year goes to Scott Conant's Scarpetta (the name means "little shoe"), where a recipe that the chef has been gestating for more than a decade at three restaurants--baby goat braised with potatoes and peas, known as... More »
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